Blueberry Crumble Muffins
Fluffy, cake-like muffins with a sugar streusel topping. These Blueberry Crumble Muffins with fresh blueberries are easy to mix up and perfect for breakfast or brunch.
Servings: 12
Calories: 310kcal
Ingredients
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
For the Crumble:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter (softened)
Instructions
- Preheat the oven to 425 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the blueberries gently into the batter.
- Line 12 muffin cups with paper liners. Divide the batter between the 12 muffin cups.
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly.
- Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
- Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the oven) to 350 degrees and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
- Store at room temperature in an airtight container.
Video
Notes
***The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 2.4mg | Calcium: 48mg | Iron: 1.4mg